Chestnut Tournedos on Hearty Autumn Greens

Chestnut Tournedos 150px Author: Canadian Living Credits: Chestnut Tournedos 150px

The tournedos, seasoned chestnut patties, are the specialty of chef de cuisine David Berggren. While they're worth every minute they take to make, in a pinch you can omit them and simply enjoy this toss of greens and endive with the toasted walnuts.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2004

Ingredients

  • 8 oz dried chestnuts (about 2 cups/500 mL)
  • 1 white bread crust removed
  • 1/4 cup milk
  • 1 tablespoon vegetable oil
  • 1 portobello mushroom diced
  • 1 small onion finely diced
  • 1 carrots finely diced
  • 1/2 teaspoon salt
  • 1/2 cup Riesling
  • 2 teaspoons grated orange rind
  • 1/4 cup orange juice
  • 1 1/2 teaspoon chopped fresh thyme
  • 1/4 teaspoon pepper
  • 1 egg
Hearty Autumn Greens:
  • 1/2 cup apple cider
  • 1/4 cup coarsely chopped walnut roasted
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons cider vinegar
  • 1 1/2 teaspoon walnut oil
  • 1/4 teaspoon each salt and pepper
  • 2 belgian endive
  • 6 tomatoes quartered
  • 1/2 English cucumber sliced
  • 8 cups torn mixed greens

Method

In bowl, soak chestnuts in 3 cups (750 mL) boiling water for 2 hours; drain. In saucepan, cover chestnuts with water and bring to boil; reduce heat to medium and simmer until tender, about 5 minutes. Drain.

In bowl of food processor, soak bread in milk; set aside.

In small skillet, heat 1 tsp (5 mL) of the oil over medium heat; fry mushroom, onion, carrot and salt until softened, about 5 minutes. Add wine; simmer until evaporated. Add to bread mixture along with chestnuts, orange rind and juice, thyme, pepper and egg; pulse until finely ground. Form into 24 patties about 2 inches (5 cm) thick. (Make-ahead: Cover and refrigerate for up to 8 hours.)

Hearty Autumn Greens: In small saucepan, bring apple cider to boil; boil until reduced to 2 tbsp (25 mL), about 5 minutes. Transfer to glass measuring cup; let cool. Add 2 tbsp (25 mL) of the walnuts, the olive oil, vinegar, walnut oil, salt and pepper; whisk until combined. (Make ahead: Cover and refrigerate for up to 24 hours.)

In large nonstick skillet, heat remaining oil over medium heat; fry patties, turning once, until golden, about 4 minutes.

Meanwhile, separate leaves of Belgian endives. On each plate, arrange 3 endive leaves, 3 pieces tomato, 3 slices cucumber and 3 chestnut tournedos.

In bowl, toss mixed greens with dressing; arrange in centre of each plate. Sprinkle with remaining walnuts.

Nutritional facts <b>Per serving:</b> about

  • Sodium 285 mg
  • Protein 6 g
  • Calories 270.0
  • Total fat 14 g
  • Cholesterol 24 mg
  • Saturated fat 2 g
  • Total carbohydrate 32 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 47.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 32.0
  • Vitamin C 73.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chestnut Tournedos on Hearty Autumn Greens

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